Shahi paneer recipe
Shahi paneer is a rich gravy made with paneer in a tomato based gravy with cream, butter to make it rich and delicious
Servings: 3
Ingredients
- 200 gm Paneer
- 1 Onion
- 3 Tomato
- 1 Green chilli
- 1 inch Ginger
- 1 Moti elachi/ black cardamom replace with 3 green
- 1 ½ teaspoon Red chilli powder
- ½ teaspoon Garam masala powder
- ½ teaspoon Pepper powder
- ¼ cup Cream
- ¼ cup Milk
- 1 tablespoon Tomato sauce
- 2 tablespoon Oil/ Butter
- Salt
- 2 tablespoon Coriander leaves
- 2 teaspoon Kasuri methi optional
Instructions
- Cube onion and tomato, chop ginger ,green chillies.
- Heat a pan with a tablespoon of oil/ Butter and add cardamom, green chilli and chopped ginger followed by onion.
- Fry till transparent. Add chopped tomatoes and cook covered until mushy.
- Cool and blend in a mixer and strain it.
- Mean while boil water and keep the paneer immersed in the hot water until use.
- Heat pan with remaining oil/ Butter and add the strained mixture.
- Add tomato sauce, salt, red chilli, garam masala, pepper powder. Cook covered as it will splutter a lot. Add kasuri methi if adding at this stage
- Fry till oil separates and forms like a thick paste.
- Add paneer cubes drained from water.
- Add milk really slowly with constant stirring, then add cream, mix well.
- Heat in low flame for 2-3 minutes. No need to boil, just heat it up, switch off flame.
Notes
- I have tried both with milk fully, without cream, oil in place of butter and with butter and cream. I recommend using cream and butter as it gives richness to gravy. Also balances the acidity from tomato.
- DO strain the mixture after grinding(step 3) .The moti elachi has too much of fragrance, so 1 alone can make your gravy smell rich!
- You should add the spice powder (red chilli powder) correctly so that it balances the acidity of tomatoes (tangy-ness).
- Also milk and cream should not be omitted. Use as mentioned.
- Use a deep dish preferably with lid to prepare this, as while frying, it spills a lot!